Baked Mozzarella on Chutney

Name: Baked Mozzarella on Chutney
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 500 g Tomatoes; 2 Onions; 1 Garlic clove; 2 TABLESPOONS Olive oil; 7-10 Tbsp Sugar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 3 TABLESPOONS Balsamic vinegar; 4 (125 g each) Mozzarella balls; 3 Stem(s) Basil

AUTHOR
Zackary Austin

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

500 g Tomatoes
2 Onions
1 Garlic clove
2 TABLESPOONS Olive oil
7-10 Tbsp Sugar
7-10 Tbsp Salt
7-10 Tbsp Pepper
3 TABLESPOONS Balsamic vinegar
4 (125 g each) Mozzarella balls
3 Stem(s) Basil

Directions

1
Wash and chop the tomatoes. Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Peel and chop the onions and garlic, sauté in hot oil. Sprinkle with 2 tbsp. sugar, caramelise and deglaze with vinegar.
2
Add the tomatoes. Season with salt and pepper, boil down for about 5 minutes.
3
Spread half the chutney in four casseroles (12 cm Ø each). Dab mozzarella dry, place 1 on each and bake for approx. 12 minutes. Wash the basil and remove the leaves. Remove the ramekins and sprinkle with basil.
4
Add the rest of the chutney and possibly bread.